Grilled Shrimp Salad with Pomegranate, Jicama and Cilantro Vinaigrette

Serves 4 people INGREDIENTS FOR VINAIGRETTE ¾ cup extra virgin olive oil 1/3 cup white wine vinegar 1/3 cup chopped cilantro 2 TBSP honey 1 TBSP dijon mustard ½ TSP cumin ½ TSP red pepper flakes Salt and Pepper

INGREDIENTS FOR SALAD 4 cups organic spring greens ½ cup cilantro vinaigrette (ingredients listed above) 1 garlic clove, minced 1 ¼ LB shrimp, peeled and deveined 1 TBSP sesame oil 1 TSP cumin 1 TSP coriander seeds 1 cup julienne jicama ¼ cup toasted pine nuts 2 TBSP chopped cilantro 4 TBSP fresh pomegranate seeds

To make vinaigrette: Place vinegar, mustard, honey, cilantro, cumin and red pepper flakes in a blender. Pulse to mix. While blender is running, gradually add in olive oil.

To make salad: In a large pan or skillet over medium heat, add sesame oil and garlic, cook for 2 minutes. Add shrimp, cumin and coriander, cook for 2-3 minutes. Remove from heat. In a large bowl, place jicama, cilantro, pomegranate seeds and spring greens. Add just enough vinaigrette to coat greens. Toss to coat greens evenly, then serve on 4 plates. Place sautéed shrimp on top of greens.